Recipe excerpted from Everyone Can Cook Midweek Meals by Eric Akis
FOOD >> RECIPE
Join the 20-Minute Supper Club»Linguine With Mixed Peas & Artichokes
Pasta with veggies makes an inexpensive but delicious dinner. Make this dish year-round to recapture that fresh feel of summer. »
Ingredients (Serves 4)
| ¾ lb | linguini |
| 3 tbsp | extra-virgin olive oil |
| 1-2 cloves | garlic, chopped |
| 1 | 14-oz can artichokes |
| 16-20 | sugar snap peas, trimmed |
| 16-20 | snow peas, trimmed |
| 1 cup | chicken or vegetable stock |
| ½ cup | frozen peas |
| 12 | cherry tomatoes, halved |
| 1/3 cup | freshly grated Parmesan |
| ¼ cup | chopped fresh basil |
Instructions
- Bring a large pot of lightly salted water to boil. Add linguini and cook until tender, about 8 to 10 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic, artichokes, snap peas and snow peas. Cook, stirring, for 2 to 3 minutes. Add stock and bring to a simmer.
- Drain pasta, reserving ½ a cup cooking liquid. Add pasta, reserved liquid, frozen peas, cherry tomatoes, Parmesan and basil to skillet. Season with salt and pepper. Toss to combine and heat through 1 to 2 minutes before serving.
Everyone Can Cook Midweek Meals Copyright © 2008 Eric Akis and Whitecap Books. Photographs by Michael Tourigny. All rights reserved.
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Everyone Can Cook Midweek MealsBy Eric Akis
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